EP2392215B1 - Low-calorie biscuit - Google Patents
Low-calorie biscuit Download PDFInfo
- Publication number
- EP2392215B1 EP2392215B1 EP11382182.1A EP11382182A EP2392215B1 EP 2392215 B1 EP2392215 B1 EP 2392215B1 EP 11382182 A EP11382182 A EP 11382182A EP 2392215 B1 EP2392215 B1 EP 2392215B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- following
- mixture
- total weight
- biscuit
- calorie
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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- 239000000203 mixture Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 9
- 239000003765 sweetening agent Substances 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
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- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 6
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- 239000003795 chemical substances by application Substances 0.000 claims description 6
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- 229940009714 erythritol Drugs 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
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- 239000004131 EU approved raising agent Substances 0.000 claims description 5
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- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 5
- 239000001099 ammonium carbonate Substances 0.000 claims description 5
- 235000019568 aromas Nutrition 0.000 claims description 5
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- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
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- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
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- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 4
- 229940081543 potassium bitartrate Drugs 0.000 claims description 4
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- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 6
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- 239000008158 vegetable oil Substances 0.000 description 5
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- 238000002485 combustion reaction Methods 0.000 description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 3
- 229920001100 Polydextrose Polymers 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
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- 235000018102 proteins Nutrition 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
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- 238000003379 elimination reaction Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
Definitions
- the invention relates to a food product in the form of a biscuit having a low calorie or energy content, at least 30% less than another equivalent biscuit, whereby it can be classified as "light".
- CIOA Interministerial para la Ordena
- Alimentaria CIOA
- EC Regulation 1924/2006 of 20 December 2006 on nutrition and health claims made on foods it is established that the requirements that a food must comply with in order to be classified as light are: existence of a market reference product and a reduction of the energy value of at least 30% with respect to the reference product.
- Another objective of the invention is to obtain a uniquely flavored biscuit with organoleptic properties that give the consumer a pleasant feeling when tasting.
- a traditional biscuit contains wheat flour at a proportion between 40-60%, sugar 10-20% and oil or fats, preferably vegetable oils or fats, between 10-20%, in addition to salt, aromas, flavors and bicarbonates. They optionally also include eggs, vegetable fibers and starches.
- the composition has 11,3% of added sugar and an additional sweetener, corn syrup, which improves texture and moisture retention and also contributes to the total energy value.
- an additional sweetener corn syrup
- the amount of vegetable oil is low (8,8%)
- the total amount of fat is higher, due to the presence of condensed milk, which adds animal saturated fats to the composition, and cooperates in the texturizing action with the added sugar (11,3%) and the present fibers (oligofructose, inulin and polydextrose).
- inulin As explained in the document by Kathy R. Niness "Inulin and Oligofructose: What Are They?", The Journal of Nutrition, 1 July 1999, pages 1402S-1406S , inulin, and the subgroup of inulin known as oligofructose (both of them heterogeneous blends of fructose polymers found widely distributed in nature as plant storage carbohydrates), are known to provide crispness to low fat cookies and to replace sugar in combination with high intensity sweeteners.
- US Application US 2007/298152A1 describes butter cookies with 41% flour, salt, vanilla flavor and 20% of a sugar replacement composition comprising oligofructose, fibres (polydextrose, inulin, resistant maltodextrin) and sweeteners (sucralose, isolmalt) and, 15% eggs (a known texturizing agent) and 26% pasteurized butter.
- Other low intensity sweeteners can be also used, such as sorbitol, or erythritol, which is known as a sugar replacer in cookies ( Sheng-Dun Lin et al., "Reduced-Calorie Danish Cookies", Journal of Food Quality, 6 April 2010, pages 14-26 ).
- the estimated content of fats in the cookies of US 2007/298152A1 is higher than 21%, approximately one half of which fats are saturated fats of animal origin.
- the human body covers its energy needs for growth, body temperature maintenance and for all types of work and metabolic functions by means of the combustion of nutrients, such as fats, carbohydrates or proteins, although the latter have a different essential function.
- combustion is simply the combination of carbon and hydrogen with oxygen to form carbon dioxide and water.
- nutritional substances fats, carbohydrates and proteins
- this combustion is slow and the energy released in the process can be used for bodily functioning through metabolism.
- this unit also serves for the calorie or energy content of a substance.
- the most internationally accepted calorie unit is the joule because it lends itself better to the transformation of the different forms of energy.
- a kilocalorie (Kcal) is the equivalent of 4.184 kilojoules (kJ).
- the sugar has first been substituted with erythritol, with is a calorie-free sweetener. Since the removal of sugar and reduction of fats cause the loss of texturizing action, other materials intended to make up for this action have been included, being able to point out among them the different types of starches of different origins, such as modified wheat and corn starch.
- Microcrystalline cellulose, carboxymethyl cellulose and oligofructose are used as stabilizers, emulsifiers and gelling agents in order to make up for all these effects provided by the fats in a conventional biscuit.
- Oligofructose furthermore plays a role in the intestine in the composition and physiology of the microbiota, in the absorption of minerals such as calcium, in lipid metabolism, in immunological functions and in the reduction of the risk of cancer. Oligofructose acts positively on cholesterol levels, reducing the serum triglyceride level due to the reduction of fatty acids synthesized by the liver, through a reduction of the activity of all lipogenic liver enzymes.
- Aroma and yogurt powder have been used to provide flavor, beta-carotene has been used for color and various types of bicarbonates have been used for texture and as raising agents.
- the low-calorie biscuit object of the invention includes the following raw materials which form part of the total weight of the mixture in the following percentages: Wheat flour 40-42% High oleic sunflower oil 6-8% Starches 18-23% Fibers 11-14% Raising agents and/or texturizing agents 1.5-2.5% Sweeteners 7-9% Salt 0.3-1.0% Aromas/flavors 0.5-1.3% Emulsifiers 0.2-0.6%
- the following ingredients are optionally included: Gluten 1-2.5% Wheat bran 2.5-5% Seeds 2-3%, wherein the starches included in this biscuit are the following and are part of the recipe in the following percentages with respect to the total weight of the mixture:
- the raising agents and/or texturizing agents included in this biscuit can be the following and be present in the following percentages:
- Yogurt powder and aroma have been used as flavoring agents, which are part of the recipe in the following percentages with respect to the total weight of the mixture:
- Fatty acid mono- and diglycerides have been used as an emulsifier, constituting between 0.2-0.6% of the total weight of the mixture.
- the following ingredients have been chosen in the indicated percentages of the total weight of the mixture: Ingredients % Wheat flour 41.5 Modified wheat starch 15.0 Oligofructose 9.5 High oleic sunflower oil 7.0 Erythritol 7 Wheat bran 3.5 Microcrystalline cellulose 2.0 Carboxymethyl cellulose 0.5 Sorbitol 1.3 Corn starch and modified corn starch 1.5 Sodium bicarbonate 1.4 Potassium bitartrate 0.6 Ammonium bicarbonate 0.02 Salt 0.7 Aromas 0.5 Fatty acid mono- and diglycerides 0.4 Sucralose 0.04
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES201030845A ES2370837B1 (es) | 2010-06-02 | 2010-06-02 | Galleta de bajo contenido calórico. |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2392215A1 EP2392215A1 (en) | 2011-12-07 |
EP2392215B1 true EP2392215B1 (en) | 2015-08-26 |
Family
ID=44261724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP11382182.1A Active EP2392215B1 (en) | 2010-06-02 | 2011-06-01 | Low-calorie biscuit |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP2392215B1 (es) |
ES (2) | ES2370837B1 (es) |
PT (1) | PT2392215E (es) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP4321026A1 (en) * | 2022-08-11 | 2024-02-14 | Tarullo, Angelo | Food product for snacks and manufacturing method thereof |
RU2823070C1 (ru) * | 2023-11-30 | 2024-07-18 | Екатерина Павловна Бедо | Способ получения диетического кондитерского изделия бисквит |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
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BE1023307B1 (nl) | 2015-04-24 | 2017-01-30 | Koninklijke Peijnenburg B.V. | Ontbijtkoek met gereduceerd suikergehalte |
EP4032407A1 (en) | 2015-04-24 | 2022-07-27 | Koninklijke Peijnenburg B.V. | Food products with reduced sugar content |
JP7216181B2 (ja) * | 2017-05-26 | 2023-01-31 | 花王株式会社 | 小麦ふすま含有加工食品 |
JP7049070B2 (ja) * | 2017-05-26 | 2022-04-06 | 花王株式会社 | 小麦ふすま含有加工食品 |
CN113329641A (zh) * | 2018-12-06 | 2021-08-31 | 塞鲁康普有限公司 | 替代组合物中蛋的方法 |
WO2022255325A1 (ja) | 2021-05-31 | 2022-12-08 | 株式会社明治 | 膨化食品 |
EP4349176A1 (en) | 2021-05-31 | 2024-04-10 | Meiji Co., Ltd | Puffed food and dough composition therefor |
GB2607511B (en) * | 2021-11-04 | 2023-05-17 | Intercontinental Great Brands Llc | Methods and systems for production of high fiber baked goods |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1237405B (it) | 1989-01-19 | 1993-06-01 | Dicofarm Spa | Composizione di un alimento dietetico sotto forma di biscotto a elevato contenuto di fibre alimentari e a ridotto contenuto calorico e procedimento di produzione relativo |
EP1453384A1 (en) * | 2001-12-13 | 2004-09-08 | Techcom International Inc. | High protein, low carbohydrate dough and bread products, and method for making same |
WO2005029967A1 (en) * | 2003-09-26 | 2005-04-07 | National Starch And Chemical Investment Holding Corporation | Bulking agents for baked goods |
EP1629730A1 (en) * | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
US20080085354A1 (en) * | 2006-10-06 | 2008-04-10 | Teresa Marie Paeschke | Controlled hydration of hydrocolloids |
FR2934465B1 (fr) * | 2008-08-04 | 2012-09-28 | Roquette Freres | Produit de cuisson enrichi en fibres et en proteines vegetales procede de fabrication d'un tel produit. |
-
2010
- 2010-06-02 ES ES201030845A patent/ES2370837B1/es not_active Expired - Fee Related
-
2011
- 2011-06-01 ES ES11382182.1T patent/ES2554553T3/es active Active
- 2011-06-01 PT PT113821821T patent/PT2392215E/pt unknown
- 2011-06-01 EP EP11382182.1A patent/EP2392215B1/en active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP4321026A1 (en) * | 2022-08-11 | 2024-02-14 | Tarullo, Angelo | Food product for snacks and manufacturing method thereof |
RU2823070C1 (ru) * | 2023-11-30 | 2024-07-18 | Екатерина Павловна Бедо | Способ получения диетического кондитерского изделия бисквит |
Also Published As
Publication number | Publication date |
---|---|
ES2370837B1 (es) | 2012-10-31 |
PT2392215E (pt) | 2015-12-07 |
EP2392215A1 (en) | 2011-12-07 |
ES2554553T3 (es) | 2015-12-21 |
ES2370837A1 (es) | 2011-12-23 |
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